Crispy homemade paneer pakoras filled with a thick, fresh coriander and mint chutney potato mixture, then fried twice for a crunchy golden coating. The gram flour and rice flour batter is seasoned with ajwain, kasuri methi, Kashmiri chilli powder, turmeric, cumin, hing, ginger, garlic and green chilli for a flavorful Indian snack.
- Serves: 4 People
- Prep Time: 30 minutes
- Cooking: 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Paneer
- 1 cup Gram flour
- 2 tablespoons Rice flour
- 1 tablespoon Ginger and garlic paste
- 1 piece Green chilli, finely chopped
- 1 pinch Bicarbonate of soda
- 1 teaspoon Ajwain
- 1 teaspoon Kasuri methi
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Hing
- 1 cup Fresh coriander leaves
- 1 cup Fresh mint leaves
- 0.5 teaspoon Amchur powder
- 1 teaspoon Fennel seeds
- 1 piece Green chilli
- 3 cloves Garlic
- 1 piece Fresh ginger
- 0.5 piece Lemon
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Black salt
- 3 cubes Ice
- 0.5 cup Water
- 1 whole Boiled potato
- 1 teaspoon Chaat masala
- 4 cups Oil for deep frying
For Dressing
Nutritional Information
-
Calories
520 kcal -
Fat
32 g -
Carbohydrates
38 g -
Protein
22 g -
Fiber
5 g -
Sugar
4 g -
Sodium
620 mg
Procedure
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10 minutesMark As Complete
Prepare the Batter
Add gram flour, rice flour, ginger and garlic paste, green chilli, bicarbonate of soda, ajwain, kasuri methi, Kashmiri chilli powder, salt, turmeric, cumin seeds and hing to a bowl. Mix everything thoroughly so the spices are evenly distributed. Gradually add water while mixing until you have a smooth batter that is neither runny nor overly thick. Leave the batter to rest for about 15 minutes while preparing the paneer.
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5 minutesMark As Complete
Cut the Paneer
Cut the paneer into large pieces so they are easier to handle during frying and less likely to break. Cut each larger piece through the middle while keeping the matching pieces together. Arrange the paired pieces on a plate so they remain together and can be filled easily. The larger pieces also provide enough space for the chutney and potato filling.
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5 minutesMark As Complete
Make the Chutney
Blend the coriander, mint, amchur powder, fennel seeds, green chilli, garlic, ginger, lemon juice, garam masala, black salt, ice and a little water until smooth. Add the water gradually so the chutney stays thick enough to use as a filling. Transfer the chutney to a bowl and check the consistency before combining it with the potato. Add only enough water to help everything blend smoothly.
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5 minutesMark As Complete
Thicken the Filling
Mash one boiled potato and mix it with enough of the prepared chutney to make a thick filling. Add the remaining potato as needed so the mixture absorbs excess moisture and holds its shape. Stir in the chaat masala for additional seasoning and mix until evenly combined. The finished filling should be thick enough to sit between the paneer pieces without running out.
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5 minutesMark As Complete
Fill the Paneer
Place a small amount of the potato and chutney mixture onto one paneer piece, taking care not to overload it. Place its matching paneer piece directly on top so the filling is enclosed between the two pieces. Keep each pair together as you work through the remaining paneer. Arrange the filled pieces on a plate ready for dipping into the batter.
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5 minutesMark As Complete
Heat the Oil
Heat enough oil for deep frying in a suitable heavy pan over medium heat. Allow the oil to become hot enough for the batter to begin frying immediately without smoking. Medium heat is important because the paneer pieces are large and need time to become crisp while the coating cooks evenly. Keep the heat steady throughout the first frying stage.
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5 minutesMark As Complete
First Fry
Dip each filled paneer piece into the rested batter and coat it completely on all sides. Carefully lower the battered pieces into the hot oil, working in batches if necessary so the pan is not overcrowded. Fry over medium heat until the coating becomes golden brown and crisp on the first side. Turn each piece carefully and continue frying until both sides are evenly coloured.
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5 minutesMark As Complete
Rest the Pakoras
Remove the first-fried paneer pakoras from the oil once they are lightly golden and place them on a plate or rack to rest. Letting them rest briefly allows the surface to settle before the second frying stage. Do not leave them sitting in the hot oil during this time. Prepare all of the fried pieces in the same way before returning them to the pan.
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3 minutesMark As Complete
Second Fry
Return the rested paneer pakoras to the hot oil for a short second frying. Fry them for a couple of minutes until the outer coating becomes deeper golden brown and noticeably crisp. Turn them as needed so the second fry colours the coating evenly on all sides. This second frying gives the pakoras their characteristic crunchy texture.
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2 minutesMark As Complete
Drain and Serve
Remove the finished paneer pakoras from the oil and place them on paper towels to drain the excess oil. Allow them to cool slightly before serving so the filling is easier to handle. Cut one open to reveal the thick chutney and potato filling inside the crisp paneer coating. Serve the pakoras warm while the exterior is still crunchy.
